Vegetarian Wellington

Ingredients

• 1 small Butternut pumpkin, halved lengthways with seeds scooped out
• Olive oil
• 1 small Dried red chilli, crumbled
• 1/2 teaspoon Ground cinnamon
• 1 tablespoon Coriander seeds
• 1 Rosemary sprig, chopped
• 2 Red onions, sliced
• 100 grams Vacuum packed chestnuts (optional)
• small Bunch sage leaves
• 2 slices Bread (I used wholemeal)
• 3 cloves Garlic, two thinly sliced
• 1 Lemon, including zest
• 50 grams Unsalted butter
• 250 grams Swiss brown mushrooms
• 200 grams Silverbeet (or swiss chard or spinach), trimmed
• 1/3 cup Almonds (or pine nuts or nut of choice)
• 2 tablespoons Currants (or sultanas)
• 2 Sheets puff pastry
• 1 Egg, beaten with splash milk

Directions

Prepare pumpkin

1. Preheat oven to 200*.
2. Slice the pumpkin into wedges and toss in a large baking tray with a splash of olive oil, chilli and cinnamon.
3. In a mortar and pestle, break up the coriander seeds, then add rosemary and continue to break down for a few minutes.
4. Scatter the pumpkin with the spices and toss until well coated.
5. Make sure the pumpkin is skin side down and then cover with foil and bake for 45 minutes or until soft.
6. Cool and tear into bit sized chunks.

Prepare stuffing

1. Heat a saucepan over medium heat then add a splash of olive oil and the onion.
2. Season well with salt and pepper and cook gently for 4 minutes, stirring occasionally until softened and lightly browned.
3. Crumble in chestnuts  (if using) and add sage to the pan for the last few minutes of cooking.
4. Meanwhile toast the bread in a toaster, then rub well with one of the cloves of garlic.
5. Tear the toast into small chunks, and once the onion is done add the toast to the pan.
6. Turn off the heat, stir and taste and season with a little more salt, pepper and lemon zest.

Prepare mushrooms

1. In a large frypan, melt the butter over medium heat.
2. Add thinly sliced mushrooms and clove of garlic.
3. Add the mushrooms and garlic to the pan and fry for 4-6 minutes until soft and quite dry. Be careful not to overcrowd the pan with mushrooms.
4. Squeeze in a little lemon juice season with salt and pepper then tip into a food processor and whiz until smooth.

Prepare greens

1. In a large saucepan bring salted water to the boil.
2. Add the chard or spinach  (in this case, silverbeet) and cook until soft.  This will take a few minutes for silverbeet.
3. Drain in a colander and press to get rid of excess moisture.  Set aside.
4. In a dry frypan, toast the almonds over medium heat until lightly browned.  Tip onto a plate.
5. In the same pan, add a splash of olive oil and thinly sliced garlic and fry for 1-2 minutes until golden.  Be careful not to burn.
6. Add the almonds back in, together with currants and the silverbeet.  Fry until warmed through.
7. Season well with salt and pepper and turn off the heat.

Assembly

1. Preheat over to 200* (if not already preheated).
2. Either roll out your puff pastry, or join two sheets together along one edge  (egg wash may be helpful to bind together).  Do this over a large sheet of baking paper - for ease of transfer to a baking tray later.
3. Spread the mushroom mixture all over the pastry.
4. In a bowl, combine the silverbeet, pumpkin and onion.
5. Spoon a thick line of this mixture down the middle of the pastry.  Make sure you leave a large space at the edges so you can roll your wellington.
6. Hold one side of the pastry and lift towards the centre of the filling.  Repeat with the other side so the pastry overlaps in the centre.
7. Brush egg over pastry join to seal it.
8. Tuck each end under itself.
9. Carefully transfer to a baking tray, with the sealed side down.
10. Brush all over with the egg mix.
11. Bake for 45 or until puffed and golden.
12. I served with potatoes, green beans and Maggie Beer's Cabernet Sauce.